Instant pot stuffing is the ultimate time-saving holiday recipe! Enjoy all the flavors and flexibility of a homemade stuffing recipe with the ease and simplicity of a set-it-and-forget-it side dish.
Combine chicken broth, carrots, celery, and spices together in your instant pot and give the ingredients a quick stir to combine.
Pour the dried bread over the broth mixture and fold the bread gently until each piece of bread has been covered in the broth.
Pressure cook the dish on high for 12 minutes followed by a quick release.
Serve and enjoy!
Notes
It is important to use dry bread in this recipe. Soft bread will soak up the broth too fast, which will cause it to stick to the bottom of the instant pot and burn (we learned this the hard way).
I like to dice my bread and dry it overnight; however, you can sometimes find pre-dried bread at your local grocery store (especially around the holidays).
I like to top this dish with a bit of dried or fresh parsley for a little extra flavor.
If you do not have chicken broth, you can combine 2 cups of water with 2 tsp of chicken bouillon.
You can store this stuffing in the fridge for up to 6 days in the fridge after it has been pressure cooked.